Sous Chef - Steakhouse by Alain Ducasse

Role Overview

Sous Chef – Steakhouse by Alain Ducasse at Wynn Al Marjan Island, located in Ras Al Khaimah, UAE.

Company Overview

Wynn Al Marjan Island will be the first integrated resort in the UAE, set to open in 2027, located 50 miles from Dubai International Airport in Ras Al Khaimah. The resort will feature 1,530 rooms and suites, 22 restaurants, lounges and bars, a theater, a beach club, multiple swimming and wading pools, water features, a five-star spa, a salon, a shopping promenade, and a celebrations and events center.

Role Purpose

Oversee daily kitchen operations of the Steakhouse to ensure efficiency, consistency, and adherence to culinary standards while leading the kitchen team and delivering high-quality steakhouse cuisine in compliance with health and safety regulations.

Key Responsibilities

Operations & Kitchen Management

• Oversee the daily operations of the Steakhouse kitchen to ensure efficiency, consistency, and adherence to culinary standards.
• Monitor resource consumption and optimize the use of equipment, ingredients, and inventory.
• Maintain cleanliness and hygiene of the kitchen, equipment, and utensils in compliance with HACCP, health, and safety regulations.
• Oversee inventory, staff schedules, and daily kitchen operations efficiently.

Menu Development & Quality Assurance

• Develop weekly set menus, monthly promotions, and seasonal offerings in collaboration with the Executive Chef.
• Ensure all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines.
• Ensure the consistent delivery of high-quality steakhouse cuisine and promptly address guest requests and feedback to enhance the dining experience.

Team Leadership

• Lead, coach, and support the kitchen team to maintain high levels of performance, productivity, and teamwork.
• Motivate, mentor, and guide team members to achieve high-performance standards.

Health, Safety & Compliance

• Continuously uphold and improve health and safety practices.
• Carry out additional duties as assigned by the Executive Sous Chef or Executive Chef.

Qualifications & Experience

• Secondary school diploma or equivalent qualification; culinary qualification preferred.
• Minimum of 8 years' experience in a 5-star kitchen environment, including substantial experience in steakhouse cuisine and kitchen leadership.
• Must be at least 18 years of age.

Skills & Competencies

• Strong knowledge of steakhouse cuisine, including cost control and pricing of ingredients and supplies.
• Strong leadership and supervisory skills.
• Excellent communication and interpersonal skills, with the ability to interact effectively with staff and management.
• Strong organizational and time management skills.
• High attention to detail, ensuring food quality, presentation standards, cleanliness, and full compliance with health and safety regulations.
• Basic computer literacy.
• Flexibility to work shifts and adapt to changing schedules based on business demands.

Additional Information

• Attractive salary paid in Dirhams (AED), the local currency of the UAE.
• Excellent leave policy.
• Healthcare package.
• Incentive programs and other employee benefits.